Chocolate chip rusks

Rusks and coffee are just what you need to brave a cold morning

By MARLO KITSHOFF-CARSTENS and SUZANNE CROZIER
Photos ELMARIE KNAPTON

about 60 pieces

750 ml (3 c) whole-wheat flour

500 g (4 c) cake flour

500 ml (2 c) brown sugar

1 250 ml (5 c) chocolate corn flakes

375 ml (1½ c) oats

60 ml (4 T) baking powder

5 ml (1 t) salt

500 g (1 brick) butter

750 ml (3 c) full cream milk

30 ml (2 e) white vinegar

3 extra large eggs

10 ml (2 t) bicarbonate of soda

Preheat oven to 180 °C.

1 Mix whole-wheat flour, cake flour, sugar, corn flakes, oats, baking powder and salt.

2 Melt butter and let it cool off.

3 Mix milk with vinegar.

4 Whip eggs and mix into milk mixture. Add cooled butter and bicarbonate of soda.

5 Add milk mixture to flour mixture and combine to form dough.

6 Place dough in of 26 cm x 38 cm baking dish greased with butter.

7 Bake for 60 minutes. Allow to cool off somewhat and upend on cooling rack to cool off completely.

8 Cut in fingers and dry out at 70 °C for 5 hours or till dry.